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Ingredientes
- 1 lb salmon fillet cut into 3 servings (3 to 4)
- 1 x lime
- Â Â butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp ginger (1/4 teaspoon for sauce)
- 1/4 c. minced shallot or possibly green onion (white part only)
- 1/2 c. white Port wine
- 1/2 c. evaporated skim lowfat milk (original was heavy cream)
Direcciones
- Remove outer green rind of lime. Cut into narrow strips (1/8 inch). Boil 2 min or possibly so to remove bitter taste. Drain. Remove sufficient lime section so which you have 2 sections per salmon portion . Squeeze 1/2 tsp. lime juice for remaining lime sections. Preheat oven to 500 degrees. Prepare piece of heavy-duty foil for each serving of salmon. Brush foil with butter. Arrange salmon with combination of salt, pepper, ginger, cooked lime rind. Top each serving with 2 lime sec- tions. Fold foil over fish and seal. Place on baking sheet. Bake for 5 to 7 min or possibly till packet begins to puff. To test for doneness, carefully open corner of packet, fish should just begin to flake when touched with fork. Meanwhile, prepare sauce; saute/fry shallots in butter till soft (3 min). Pour in wine. Cook over medium-high heat till liquid is reduced by half and syrupy, about 8 min. Stir in cream, reserve lime juice, ginger and cayenne. Whisk in some butter just before serving. To serve, spoon sauce onto plate. Remove salmon from packet and place 1 portion in each pool of sauce.
- Garnish with dill sprigs, if you wish. 524 calories.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 799g | |
| Calories 1382 | |
| Calories from Fat 670 | 48% |
| Total Fat 74.63g | 93% |
| Saturated Fat 22.21g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 1609mg | 67% |
| Potassium 2328mg | 67% |
| Total Carbs 41.33g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.82g | 15% |
| Protein 102.85g | 165% |
